Ingredients with Measurements:
- 2 cups besan (gram flour)
- 1 cup ghee
- 2 cups sugar
- 1 cup water
- 1/2 tsp cardamom powder
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- Boondi ladle or perforated spoon
- Large mixing bowl
- Heavy-bottomed pan
- Plate or tray for shaping the ladoos
Step-by-step instructions:
1. In a large mixing bowl, combine besan and ghee until it forms a crumbly texture.
2. Add water gradually to form a smooth batter. The batter should be of pouring consistency.
3. Heat ghee in a heavy-bottomed pan. Once the ghee is hot, pour the batter through a boondi ladle or perforated spoon into the hot ghee.
4. Fry the boondi until it turns golden brown. Remove the fried boondi and drain the excess ghee.
5. Repeat the process until all the batter is used up.
6. In another pan, make sugar syrup by combining sugar and water. Cook until the sugar dissolves and the syrup thickens.
7. Add cardamom powder and mix well.
8. Add the fried boondi to the sugar syrup and mix well.
9. Let the mixture cool down for a few minutes.
10. Grease your palms with ghee and shape the mixture into small balls or ladoos.
11. Garnish with chopped nuts if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Frying temperature: 180°C
- Sugar syrup temperature: 1-string consistency
Serving size:
- Makes approximately 20 ladoos
Nutritional information:
- Calories: 150 per ladoo
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter or vegetable oil.
- Sugar can be substituted with jaggery or honey.
Variations:
- Add saffron strands for a fragrant flavor.
- Add rose water or kewra water for a floral flavor.
- Add food coloring to make colorful ladoos.
Tips and tricks:
- Make sure the batter is of pouring consistency to get perfect boondis.
- Fry the boondis in small batches to avoid overcrowding.
- Use a heavy-bottomed pan to avoid burning the boondis.
- Shape the ladoos while the mixture is still warm.
Storage instructions:
- Store the ladoos in an airtight container at room temperature for up to a week.
Reheating instructions:
- Motichoor ladoos do not need to be reheated.
Presentation ideas:
- Arrange the ladoos on a plate or tray.
- Serve in a decorative box or bowl.
Garnishes:
- Chopped nuts such as almonds, pistachios, or cashews.
Pairings:
- Serve with a cup of hot chai or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the boondis are too big, the batter may be too thick. Add more water to thin it out.
- If the boondis are too small, the batter may be too thin. Add more besan to thicken it.
Food safety advice:
- Use fresh ingredients.
- Make sure the ghee is hot enough before frying the boondis.
- Store the ladoos in an airtight container to prevent spoilage.
Food history:
- Motichoor ladoo is a popular Indian sweet that originated in the northern region of India.
Flavor profiles:
- Sweet, nutty, and fragrant.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Indian